Pizza Pinwheels

4 ounces cream cheese, softened

1/4 cup plain greek yogurt

2 teaspoons dried oregano

1/8 teaspoon garlic powder

1/4 cup shredded cheddar cheese

1/4 cup shredded mozzarella cheese

1/4 cup sliced or diced black olives

1/4 cup diced green pepper

1/4 cup canned diced Italian style tomatoes, drained ( I freeze the rest of the can for another use)

 pepperoni slices

3 tortilla shells

Combine the cream cheese, yogurt, oregano, and garlic powder. Stir until creamy. Stir in the shredded cheeses. Spread the cheese mixture evenly on the 3 tortilla shells.

Evenly sprinkle the olives, green peppers, and tomatoes over the cheese mixture. Top each tortilla with a layer of pepperoni. Gently roll the tortillas up tightly, making sure everything stays inside. Wrap in plastic wrap and refrigerate for at least 30 minutes. Take off the plastic wrap and cut each tortilla into 8 pinwheels. Serve with toothpicks if desired. Makes 24 pinwheels.

Cheezy baked Spaghetti

Cheesy Baked Spaghetti

16 oz spaghetti cooked

3 c shredded mozzarella

1/2 lb sweet italian sausage, fried

1/2 lb ground beef, fried

1 jar(s)your favorite spaghetti sauce

16 oz   tomato sauce

1 1/2 Tbl garlic powder

2 Tbl oregano

2 Tbl basil

1/4 c sugar

1/4 salt and pepper to taste

grated parmesan cheese

1 Combine all ingredients in large sauce pan except for the cooked spaghetti and cheeses.

2 Simmer for 20 minutes.

3 Remove from heat and add cooked noodles.

4 Pour 1/2 sauce/noodles in a greased glass dish. Top with 1 1/2 cup of mozzarella cheese.

5 Top cheese with remaining sauce/noodles then top with remaining cheese. Sprinkle grated parmesan cheese on top.

6 Bake at 350 degrees for 25-30 minutes.

Mini Pineapple upside down cakes

 For cake:

Use one yellow JIFFY cake mix

Mix cake mix according to package directions, changing the 1/2 cup of water to 1/4 cup water AND 1/4 cup pineapple juice

Topping:

1/4 cup butter (1/2 stick or 4 Tbsp)

2/3 cup brown sugar (packed)

1-can pineapple rings

6-maraschino cherries

Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.  

In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.

Bake jumbo cakes for 25 minutes.  

Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  The cake is done with a toothpick inserted in the middle comes out clean.

Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  

Raspberry Vanilla Jello Salad

1 box (5.1 oz) instant vanilla pudding

32 oz. container vanilla yogurt

8 oz. container Cool Whip (thawed)

1 pkg. frozen raspberries

Combine the pudding mix and the vanilla yogurt, stirring until well mixed.

Fold Cool Whip into the mixture.

Lastly, fold in the raspberries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.   If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture. More raspberry flavor, mmmm.

**I've not yet made this recipe but hope to very soon. I will make whatever changes I see and will give a review.

Red Lobster Tarter Sauce

 1/2 cup miracle whip

 1 1/2 tablespoons finely minced onion

 1 tablespoon sweet pickle relish

 1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)

 1 1/2 teaspoons sugar

 1. Combine all ingredients in a small bowl. Mix thoroughly by hand.

 2. Transfer the sauce to any small, air tight container. Close tightly and store in the refrigerator until ready to use. Makes 4 servings.

Refrigerator help

Our new home has a fridge with wire shelving, and some bottles, especially bottles of water with "bumpy" bottoms, just do not like to stay standing. To solve that problem I put a flexible cutting sheet on the shelf to create a flat surface; now the bottles of water and other smaller items stay upright. The cutting sheets are easy to wash too. Leave space on all sides of the cutting sheet for air flow. If need be you can use a hole punch for more circulation.

I hope this tip will be of some use to you too. Leave any other helpful tips in the comment section of this post. Thank you!